Raspberry Sugared Pecan Spinach Salad
Serves 4-8 depending on whether side or meal and how hungry folks are.
Spinach leaves dusted with finely chopped red onions, sugared pecans and whole raspberries.
To sugar pecans toss about a cup of pecan pieces in a
skillet. Heat them until they begin to warm and become fragrant. Toss in
2-3 TBSP of sugar and stir, shake or toss until the sugar coats the
pecans. Take off heat and let cool.
Salad:
4-5 handfuls spinach leaves
1/2 a purple onion fine dice
1 Cup sugared pecans
1 Cup raspberries
Dressing (This is bright, brilliant pink) Makes about 1 1/2 cups. Store leftovers in the fridge.
1 and ½ cups raspberries (frozen or smooshed ones work great!)
1/8 to ¼ cup of lemon juice (to taste)
1 tsp spicy mustard (or to taste)
2 tsp agave syrup (or to taste if you want sweeter, add more)
